This is a clever way to bake bread in individual portions for a barbeque. It is always great to upcycle and reuse your tin cans too.
Ingredients
For the tin can bread
- 3 cups flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon garlic salt
- 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
- 1 cup grated tasty cheese
- 375ml beer
Method
For the tin can bread
- Preheat the oven to 180°C (170°C fan bake). Line 6 clean tin cans with baking paper.
- Whisk the flour, baking powder, sugar, garlic salt and dill in a large bowl. Mix in the cheese.
- Slowly add in the beer, mixing until just combined.
- Divide the mixture evenly between the prepared tin cans.
- Bake for 45 minutes or until a skewer inserted into the centre comes out clean.
- Remove bread from cans and cool on a rack.
TIP
- For Rosemary & Feta Tin Can Bread, add ¾ cup crumbled feta and 2 tablespoons chopped fresh rosemary before the beer.
- For Bacon & Onion Tin Can Bread, sauté ½ cup finely diced onion and ½ cup finely chopped bacon and add to the mix before the beer.
- For Garlic & Herb Tin Can Bread, add 3 cloves crushed garlic and 1 teaspoon each of dried rosemary, oregano and thyme before the beer.